System and Method for Dispensing Spices on Foodstuffs

ABSTRACT

An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.15/479,193 (now U.S. Pat. No. 10,143,228), filed Apr. 4, 2017, whichclaims the benefit of U.S. Provisional Application No. 62/317,951, filedApr. 4, 2016. The entire disclosures of the applications referencedabove are incorporated by reference.

FIELD

The present disclosure relates generally to the field of foodpreparation and more specifically to an automated food preparationsystem including systems and methods for dispensing spices and/or saucesonto foodstuffs.

BACKGROUND

Preparation of foodstuffs (e.g., hamburgers, sandwiches, etc.) accordingto a consumer's custom order can be time-consuming and labor-intensive.Furthermore, the process of preparing custom-ordered foodstuffs issusceptible to errors and wide variations in quality. The presentdisclosure provides an automated food preparation system that canquickly and accurately prepare foodstuffs according to a wide variety ofpossible custom orders with limited human involvement.

SUMMARY

In one form, the present disclosure provides an automated foodpreparation system that may include a seasoning-dispensing system, asauce-dispensing system, and a conveyance system. Theseasoning-dispensing system may include a plurality of vessels, adispersion nozzle, and a conduit coupled to the dispersion nozzle. Eachof the vessels may be configured to contain a respective one of aplurality of seasonings. The vessels may be movable relative to theconduit and are in selective communication with the conduit. Thesauce-dispensing system may include a plurality of sauce reservoirs, ascanning head, and a plurality of tubes. Each of the sauce reservoirsmay be configured to contain a respective one of a plurality of sauces.The scanning head may include a plurality of openings each coupled witha respective one of the sauce reservoirs via a respective one of thetubes. The conveyance system may be configured to transport a foodstuffbetween a seasoning position in which the foodstuff is disposed belowthe dispersion nozzle and a sauce position in which the foodstuff isdisposed below the openings. The scanning head may be movable relativeto the sauce position to dispense a selected one or more of the saucesonto a selected one or more regions of the foodstuff.

In some configurations, the seasoning-dispensing system includes aholding chamber including a cavity having a seasoning inlet and anoutlet. The seasoning inlet may receive seasoning dispensed from aselected one of the vessels. The outlet may be in fluid communicationwith the conduit.

In some configurations, the seasoning-dispensing system includes agrinder disposed vertically between the vessels and the holding chamber.The grinder may be configured to grind contents of at least one of thevessels prior to entering the holding chamber.

In some configurations, the seasoning-dispensing system includes a gassupply in selective communication with a gas inlet of the cavity of theholding chamber.

In some configurations, the seasoning-dispensing system includes a valvedisposed between the gas supply and the gas inlet. The valve may bemovable between a closed position preventing fluid communication betweenthe gas supply and the cavity and an open position whereby pressurizedgas from the gas supply is allowed to flow through the cavity from thegas inlet to the outlet to flush seasoning in the cavity through theoutlet.

In some configurations, each vessel of the vessels includes an outletand a metering plate disposed between the outlet and the holdingchamber. The metering plate includes an aperture. The metering plate maybe movable relative to the vessel between a first position in which themetering plate blocks the outlet of the vessel to prevent seasoning fromexiting the vessel and a second position in which the aperture is atleast partially aligned with the outlet of the vessel to allow seasoningto fall through the outlet of the vessel, through the aperture, and intothe cavity of the holding chamber.

In some configurations, the seasoning-dispensing system includes anactuator including a cam engaging a lever extending outward from themetering plate. The actuator is configured to move the metering platebetween the first and second positions.

In some configurations, the dispersion nozzle defines a cavity having aninlet fluidly coupled with the conduit and an outlet disposed below theinlet. The dispersion nozzle may include a deflector disposed within thecavity between the inlet and the outlet. The deflector may include asurface aligned with the inlet and configured to deflect seasoningfalling into the cavity from the inlet.

In some configurations, the deflector includes a plurality of arms thatextend radially outward therefrom and fixedly engage an innerdiametrical surface of the dispersion nozzle to support the deflectorwithin the cavity.

In some configurations, the dispersion nozzle includes a grid structuredisposed between the deflector and the outlet of the dispersion nozzle.The grid structure may define a plurality of channels that receiveseasoning deflected off of the deflector and extend vertically towardthe outlet.

In some configurations, the deflector is movable relative to the inletbetween a first position whereby the surface of the deflector ispositioned to deflect seasoning in a uniform pattern across the cavityand a second position whereby the surface of the deflector is positionedto deflect a majority of the seasoning toward a selected region of thecavity.

In some configurations, the automated food preparation system includes amotor drivingly coupled to the deflector and configured to move thedeflector between the first and second positions.

In some configurations, the sauce-dispensing system includes a mountingstructure and a motor assembly mounted to the mounting structure. Themotor assembly may be drivingly coupled to the scanning head andoperable to rotate the scanning head relative to the mounting structure.

In some configurations, the scanning head includes a plate and acylindrical shroud fixed relative to the plate. The openings may extendthrough the plate. The plate may be disposed within a cavity defined bythe cylindrical shroud. An output shaft of the motor assembly may bereceived in the plate and may rotate the plate and the cylindricalshroud about a longitudinal axis of the cylindrical shroud.

In some configurations, the plurality of tubes includes a plurality offirst tubes and a plurality of second tubes. First portions of the firsttubes may be attached to and extend along a first portion of an innerdiametrical surface of the cylindrical shroud and first portions of thesecond tubes may be attached to and extend along a second portion of theinner diametrical surface. Second portions of the first tubes may beattached to and extend partially around an inner structure that is fixedto the mounting structure and received in the cavity of the cylindricalshroud. Second portions of the second tubes may be attached to andextend partially around the inner structure.

In some configurations, the sauce-dispensing system includes atubing-slack-management assembly received with the cavity of thecylindrical shroud. The tubing-slack-management assembly may berotatable relative to the inner structure and the scanning head aboutthe longitudinal axis of the cylindrical shroud. Thetubing-slack-management assembly may include a first cylinder and asecond cylinder. The first cylinder may engage third portions of thefirst tubes disposed along lengths of the first tubes between the firstportions of the first tubes and the second portions of the second tubes.The second cylinder engages third portions of the second tubes disposedalong lengths of the second tubes between the first portions of thesecond tubes and the second portions of the second tubes.

In some configurations, the first and second cylinders are disposedwithin the cavity of the cylindrical shroud and radially between theinner diametrical surface of the cylindrical shroud and the innerstructure.

In some configurations, the first and second tubes curl inward from thesecond portions of the first and second tubes and extend up through anaperture in the mounting structure. The aperture in the mountingstructure may be disposed radially inward relative to the secondportions of the first and second tubes.

In some configurations, the tubing-slack-management assembly includes anupper plate attached to first axial ends of the first and secondcylinders and a lower plate attached to second axial ends of the firstand second cylinders. The upper and lower plates may be fixed relativeto each other and are rotatable with the first and second cylindersrelative to the inner structure and the scanning head.

In some configurations, the lower plate is disposed axially between theinner structure and the plate of the scanning head. The lower plate mayinclude an aperture through which the output shaft of the motor assemblyextends.

In another form, the present disclosure provides an automated foodpreparation system that may include a base member, a plurality ofvessels, a dispersion nozzle, and a conduit. The base member may berotatable about a rotational axis among a plurality of positions. Theplurality of vessels may be mounted to the base member and arranged in acircular pattern around the rotational axis of the base member. Each ofthe vessels may be configured to contain a respective one of a pluralityof seasonings. The dispersion nozzle may be configured to receiveseasoning from a selected one or more of the vessels. A conduit may becoupled to the dispersion nozzle. A different one of the vessels ispositioned to provide seasoning to the conduit at each of the pluralityof positions of the base member. Each vessel of the vessels may includea metering plate having an aperture. The metering plate may be movablerelative to the vessel between a first position in which the meteringplate blocks an outlet of the vessel to prevent seasoning from exitingthe vessel and a second position in which the aperture is at leastpartially aligned with the outlet of the vessel to allow seasoning tofall through the outlet of the vessel and through the aperture.

In some configurations, the automated food preparation system includes aholding chamber including a cavity having a seasoning inlet and anoutlet. The seasoning inlet may receive seasoning dispensed from aselected one of the vessels. The outlet may be in fluid communicationwith the conduit.

In some configurations, the automated food preparation system includes agrinder disposed vertically between the vessels and the holding chamber.The grinder is configured to grind contents of at least one of thevessels prior to entering the holding chamber.

In some configurations, the automated food preparation system includes agas supply in selective communication with a gas inlet of the cavity ofthe holding chamber.

In some configurations, the automated food preparation system includes avalve disposed between the gas supply and the gas inlet. The valve maybe movable between a closed position preventing fluid communicationbetween the gas supply and the cavity and an open position wherebypressurized gas from the gas supply is allowed to flow through thecavity from the gas inlet to the outlet to flush seasoning in the cavitythrough the outlet.

In some configurations, when the metering plate is in the secondposition, seasoning is allowed to fall through the outlet of the vessel,through the aperture, and into the cavity of the holding chamber.

In some configurations, the automated food preparation system includesan actuator having a cam engaging a lever extending outward from themetering plate. The actuator may be configured to move the meteringplate between the first and second positions.

In some configurations, the dispersion nozzle defines a cavity having aninlet fluidly coupled with the conduit and an outlet disposed below theinlet.

In some configurations, the dispersion nozzle includes a deflectordisposed within the cavity between the inlet of the cavity and theoutlet of the cavity.

In some configurations, the deflector includes a surface aligned withthe inlet of the cavity and configured to deflect seasoning falling intothe cavity from the inlet of the cavity.

In some configurations, the deflector includes a plurality of arms thatextend radially outward therefrom and fixedly engage an innerdiametrical surface of the dispersion nozzle to support the deflectorwithin the cavity.

In some configurations, the dispersion nozzle includes a grid structuredisposed between the deflector and the outlet of the dispersion nozzle.

In some configurations, the grid structure defines a plurality ofchannels that receive seasoning deflected off of the deflector andextend vertically toward the outlet of the cavity.

In some configurations, the deflector is movable relative to the inletof the cavity between a first position whereby the surface of thedeflector is positioned to deflect seasoning in a uniform pattern acrossthe cavity and a second position whereby the surface of the deflector ispositioned to deflect a majority of the seasoning toward a selectedregion of the cavity.

In some configurations, the automated food preparation system includes amotor drivingly coupled to the deflector and configured to move thedeflector between the first and second positions.

In some configurations, the base member is rotated to a selected one ofthe plurality of positions based on a custom order for a selected one ofthe plurality of seasonings.

In some configurations, the metering plate remains in the secondposition for an amount of time based on the custom order for theselected one of the plurality of seasonings.

In another form, the present disclosure provides an automated foodpreparation system that may include a conveyance system, a plurality ofsauce reservoirs, a plurality of tubes, a scanning head, and a motor.The conveyance system may be configured to move a foodstuff into a sauceposition. The plurality of sauce reservoirs may each have a pump and mayeach be configured to contain a respective one of a plurality of sauces.The plurality of tubes may each be in fluid communication with the pumpof a respective one of the sauce reservoirs. The scanning head mayinclude a plurality of openings each coupled with a respective one ofthe tubes. The motor may be drivingly coupled to the scanning head andoperable to move to scanning head relative to the foodstuff in the sauceposition to position a selected one or more of the openings over aselected one or more regions of the foodstuff.

In some configurations, the motor is mounted to a mounting structure andis operable to rotate the scanning head relative to the mountingstructure.

In some configurations, the scanning head includes a plate and acylindrical shroud fixed relative to the plate. The openings may extendthrough the plate. The plate may be disposed within a cavity defined bythe cylindrical shroud.

In some configurations, an output shaft of the motor is received in theplate and rotates the plate and the cylindrical shroud about alongitudinal axis of the cylindrical shroud.

In some configurations, the plurality of tubes includes a plurality offirst tubes and a plurality of second tubes. First portions of the firsttubes may be attached to and may extend along a first portion of aninner diametrical surface of the cylindrical shroud. First portions ofthe second tubes may be attached to and may extend along a secondportion of the inner diametrical surface. Second portions of the firsttubes may be attached to and may extend partially around an innerstructure that is fixed to the mounting structure and received in thecavity of the cylindrical shroud. Second portions of the second tubesmay be attached to and may extend partially around the inner structure.

In some configurations, the automated food preparation system includes atubing-slack-management assembly received with the cavity of thecylindrical shroud.

In some configurations, the tubing-slack-management assembly isrotatable relative to the inner structure and the scanning head aboutthe longitudinal axis of the cylindrical shroud.

In some configurations, the tubing-slack-management assembly includes afirst cylinder and a second cylinder. The first cylinder may engagethird portions of the first tubes disposed along lengths of the firsttubes between the first portions of the first tubes and the secondportions of the second tubes. The second cylinder may engage thirdportions of the second tubes disposed along lengths of the second tubesbetween the first portions of the second tubes and the second portionsof the second tubes.

In some configurations, the first and second cylinders are disposedwithin the cavity of the cylindrical shroud and radially between theinner diametrical surface of the cylindrical shroud and the innerstructure.

In some configurations, the first and second tubes curl inward from thesecond portions of the first and second tubes and extend up through anaperture in the mounting structure.

In some configurations, the aperture in the mounting structure isdisposed radially inward relative to the second portions of the firstand second tubes.

In some configurations, the tubing-slack-management assembly includes anupper plate attached to first axial ends of the first and secondcylinders and a lower plate attached to second axial ends of the firstand second cylinders.

In some configurations, the upper and lower plates are fixed relative toeach other and are rotatable with the first and second cylindersrelative to the inner structure and the scanning head.

In some configurations, the lower plate is disposed axially between theinner structure and the plate of the scanning head.

In some configurations, the lower plate includes an aperture throughwhich the output shaft of the motor extends.

The present disclosure also provides a system for dispensing spices onfoodstuffs comprising: a conveyance system configured to support afoodstuff in a seasoning position; a metering system configured to metera quantity of ground spices; a holding chamber configured to receive thequantity of ground spices from the metering system; and a conduitfluidly coupled to the holding chamber. The system can also include adispersion nozzle: arranged over the seasoning position; fluidly coupledto the holding chamber via the conduit; defining a cavity opposite theconduit; defining a set of channels interposed between the cavity and anoutlet end of the dispersion nozzle; and including a deflector arrangedwithin the dispersion nozzle between the set of channels and the conduitand facing an outlet of the conduit. Furthermore, the system caninclude: a gas supply fluidly coupled to the holding chamber andconfigured to release a burst of gas into the holding chamber todispense the quantity of ground spice into the dispersion nozzle andonto a surface of the foodstuff. In some variations of the system, thedeflector: is operable between a first position and a second position;is configured to deflect ground spices received from the conduit towarda first side of the dispersion nozzle to bias deposition of groundspices across a surface of the foodstuff in the first position; and isconfigured to deflect ground spices received from the conduit across theset of channels to deposit ground spices substantially uniformly acrossa surface of a foodstuff in the second position.

The present disclosure also provides a method for dispensing spices ontofoodstuffs includes: advancing a foodstuff under a dispersion nozzle;metering a quantity of ground spice into a holding chamber fluidlycoupled to the dispersion nozzle; orienting a deflector within thedispersion nozzle toward a first side of the foodstuff; and releasing aburst of gas into the holding chamber to dispense the quantity of groundspice into the dispersion nozzle, toward the deflector, and onto asurface of the foodstuff at a first density proximal the first side ofthe foodstuff and at a second density less than the first densityproximal a second side of the foodstuff opposite the first side of thefoodstuff.

Further areas of applicability of the present disclosure will becomeapparent from the detailed description, the claims, and the drawings.The detailed description and specific examples are intended for purposesof illustration only and are not intended to limit the scope of thedisclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic representation of an automated food preparationsystem according to the principles of the present disclosure;

FIG. 2 is a perspective view of a seasoning-dispensing system of theautomated food preparation system of FIG. 1;

FIG. 3 is a partial cross-sectional view of the seasoning-dispensingsystem of FIG. 2;

FIG. 4 is a plan view of a portion of a vessel and a metering plate ofthe seasoning-dispensing system of FIG. 2;

FIG. 5 is a partial cross-sectional view of another configuration of thevessel having a grinder;

FIG. 6 is a cross-sectional view of a dispersion nozzle of theseasoning-dispensing system with a deflector in a first position;

FIG. 7 is a cross-sectional view of the dispersion nozzle of FIG. 6 withthe deflector in a second position;

FIG. 8 is a perspective view of a sauce-dispensing system of theautomated food preparation system of FIG. 1;

FIG. 9 is a perspective view of another configuration of asauce-dispensing system of the automated food preparation system of FIG.1;

FIG. 10 is a plan view of the sauce-dispensing system of FIG. 9;

FIG. 11 is a cross-sectional view of the sauce-dispensing system of FIG.9; and

FIG. 12 is a perspective view of the sauce-dispensing system of FIG. 9with a scanning head of the sauce-dispensing system removed.

DETAILED DESCRIPTION

With reference to FIG. 1, an automated food preparation system 10 isprovided that can dispense seasoning (e.g., dry seasoning such asspices, herbs, salt, pepper, etc.) and/or sauces (e.g., condiments, hotsauces, barbeque sauces, salsas, spreads, salad dressings, and otherliquids and viscous fluids) onto a surface of a foodstuff 12 (e.g., ameat patty, a bun, a hamburger, sandwich, wrap, taco, burrito, salad,soup, or other food product). The automated food preparation system 10may include a conveyance system 14, a seasoning-dispensing system 16,and a sauce-dispensing system 18. The conveyance system 14 may transportthe foodstuff 12 to one or both of the seasoning-dispensing system 16and the sauce-dispensing system 18 where one or more seasonings and/orone or more sauces may be applied to the foodstuff 12.

In some configurations, the automated food preparation system 10 caninclude one or more systems (e.g., systems for preparing, assembling,and/or delivering food items) in addition to the seasoning-dispensingsystem 16 and the sauce-dispensing system 18. For example, the automatedfood preparation system 10 could include a patty grinding subsystem thatgrinds and presses custom hamburger patties from raw meat (e.g., basedon custom patty orders), a patty cooking subsystem that cooks patties toa desired level of doneness (e.g., rare, medium, or well-done) based ona custom patty order, a bun dispenser and slicing subsystem that slicesbuns, a bun buttering subsystem that applies butter to each side ofsliced buns before or after toasting the halves of the bun, a buntoaster subsystem that toasts each side of the bun or bun slices, atopping module that loads toppings onto bun heels (e.g., based on customtopping orders), and a boxing subsystem that closes completed hamburgersinto cardboard or paper boxes for delivery to patrons. Therefore, insome configurations, the system 10 can be configured to selectively andpreferentially automatically cook, assemble, package and dispense a fooditem such as a hamburger, for example, according to a custom order for ahamburger submitted by a patron.

The conveyance system 14 is configured to support a foodstuff 12 in aseasoning position (i.e., with the foodstuff 12 positioned below theseasoning-dispensing system 16, as shown in FIGS. 2, 3, 6, and 7) and ina sauce position (i.e., with the foodstuff 12 positioned below thesauce-dispensing system 18, as shown FIG. 8). Generally, the conveyancesystem 14 functions to intermittently advance the foodstuff 12 into theseasoning position in preparation to receive ground spices from theseasoning-dispensing system 16. In one example, the conveyance systemincludes a motor-driven conveyor belt 20 (as shown in the figures)configured to support and advance an open sandwich box containing thefoodstuff 12 throughout stages of the system 10 corresponding to varioussubsystems of the system 10. In another example, the conveyance system14 includes a set of phased paddles that cooperate to support and pushan open sandwich box from one stage to a next stage within the automatedfoodstuff assembly apparatus. In the foregoing examples, the conveyancesystem 14 can: receive an open sandwich box from a box dispenser in afirst stage; advance the open sandwich box to a second stage to receivea toasted bun heel in a first side of the box and a toasted bun crown ina second side of the box; sequentially advance the open sandwich boxunder each topping module in a set of topping modules to collect toppingservings (e.g., tomato, onion, pickle, lettuce) from the topping modulesonto the bun heel; advance the open sandwich box under a cheesedispenser and heater to collect and melt grated cheese on the bun crown;advance the open sandwich box to the seasoning position under adispersion nozzle of the seasoning-dispensing system 16 to receive adose of ground spices over the bun heel (e.g., over the toppingserving(s)); retain the open sandwich box in the seasoning position as apatty is deposited over the bun heel; retain the open sandwich box inthe seasoning position to receive another dose of ground spices onto thepatty; advance the open sandwich box under the sauce-dispensing system18 and retain the open sandwich box in the sauce position while one ormore doses or sauce are applied to the foodstuff 12; and then advancethe open sandwich box to a holding zone for collection by an operator orfor collection directly by a patron who ordered the hamburger.

Alternatively, the conveyance system 14 can include cups or fingers thatsupport bun heels and bun crowns directly and can intermittently advanceand restrain bun heels and bun crowns in any of the foregoing stages.However, the conveyance system 14 can define any other form and canfunction in any other way to advance bun heel and bun crown (or anyother foodstuff or “topping vehicle,” such as a plate, a cup of soup, abed of lettuce, etc.) into and out of the seasoning position. Theconveyance system 14 can also support multiple bun heels and bun crowns(or multiple other foodstuff or topping vehicles) simultaneously and indifferent stages of the automated foodstuff assembly apparatusthroughout operation.

Referring now to FIG. 2, the seasoning-dispensing system 16 may includea metering system 22, a holding chamber 24, and a dispersion nozzle 26.The seasoning-dispensing system 16 functions to meter a quantity of oneor more ground spices or other seasoning and to dispense this quantityof ground spices or other seasoning onto a surface of the foodstuff 12.In some configurations, the seasoning-dispensing system 16 includes adeflector 28 (FIGS. 2 and 3) that aides in evenly distributing thespices or other seasoning onto the surface of the foodstuff 12.

In some configurations, the seasoning-dispensing system 16 can alsodispense a quantity of ground spices or other seasoning onto a surfaceof the foodstuff 12 according to a selected distribution pattern, suchas according to a uniform distribution pattern in which the groundspices or other seasoning are distributed substantially uniformly acrossthe surface of the foodstuff 12, according to a forward-biaseddistribution pattern in which ground spices or other seasoning aredistributed at greater density toward a front edge of the surface of thefoodstuff 12, and/or according to a rearward-biased distribution patternin which ground spices or other seasoning are distributed at greaterdensity toward a back edge of the surface of the foodstuff 12.

In some configurations, the seasoning-dispensing system 16 includes amanipulable or movable deflector 96 (FIGS. 6 and 7) disposed within thedispersion nozzle 26 and can manipulate the deflector 96 to selectivelybias distribution of spices or other seasoning across the surface of thefoodstuff 12. For example, the system can dispense a quantity of a firstseasoning substance (e.g., salt) onto the foodstuff 12 according to aforward-biased distribution pattern and dispense a quantity of a seconddifferent seasoning substance (e.g., sugar) onto the foodstuff accordingto a rearward-biased distribution pattern such that, when a patronconsumes the foodstuff 12 from front to back, the patron firstexperiences a salty flavor that transitions to a sweet flavor as thepatron reaches the back of the foodstuff 12. In this example, theseasoning-dispensing system 16 can preferentially season surfaces of thefoodstuff 12 with select seasoning substances such that, when consumedby a patron, the foodstuff 12 initially appetizes the patron with asalty bite and concludes the dish with a sweet bite. In another example,the seasoning-dispensing system 16 can dispense a quantity of a sweetteriyaki ginger spice blend onto the foodstuff 12 according to aforward-biased distribution pattern and dispense a quantity of a spicychimichurri spice blend onto the foodstuff 12 according to arearward-biased distribution pattern such that a patron firstexperiences a sweet teriyaki ginger flavor that transitions into a spicychimichurri flavor as the patron consumes the foodstuff 12 from front toback. In this example, the seasoning-dispensing system 16 canpreferentially distribute seasoning substances onto the foodstuff 12 inorder to achieve distinct flavor profiles in various regions of thefoodstuff 12. Generally, the seasoning-dispensing system 16 canpreferentially season the foodstuff 12 with one or more spices or otherseasonings in order to achieve a dynamic taste experience for a patronconsuming the foodstuff 12.

The seasoning-dispensing system 16 is described herein as a system fordispensing spices and/or other seasoning onto toppings, buns, and/orpatties during automated construction of hamburgers. (The method issimilarly described herein as a method for dispensing spices ontotoppings, buns, and/or patties during automated construction ofhamburgers.) However, the seasoning-dispensing system 16 canadditionally or alternatively dispense distinct spices, spice blends,and/or one or more other seasonings onto a sandwich, a hamburger, a hotdog, a wrap, a taco, a burrito, a salad, a crepe, a bowl of soup, anomelet, or any other foodstuff.

The metering system 22 (FIG. 2) of the seasoning-dispensing system 16may be configured to meter a quantity of ground spice or other seasoningand dispense the quantity of ground spice or other seasoning (e.g., oneor more of ground pepper, salt, chili powder, garam masala, Jamaicanjerk, teriyaki ginger, chimichurri, za'atar, etc.) into the holdingchamber 24 in preparation to deposit the quantity of ground spice orother seasoning onto a surface of the foodstuff 12 in the seasoningposition.

In one implementation, the metering system 22 can include a spice unit30, a base member 31, and an actuator system 32. For example, the spiceunit 30 can include: a vessel 34 defining a tube (e.g., a transparenttube) and configured to contain a volume of ground spice or ground spiceblend or other seasoning or seasoning blend; and a lid 36 configured tomate with and seal over the top of the vessel 34. The lid 36 may includea hollow cylindrical portion 38 that is received in the vessel 34 anddefines an internal cavity containing desiccant. Apertures in thecylindrical portion 38 allow for fluid communication with to theinterior of the vessel 34 such that the desiccant in the cylindricalportion 38 can absorb moisture from air within the interior of thevessel 34 to keep the spices or other seasoning within the vessel 34dry.

The spice unit 30 can also include a base 40 configured to mate with andseal over the bottom of the vessel 34 and including an outlet 42. Thebase 40 and the vessel 34 may be disposed on and supported by the basemember 31. As shown in FIG. 3, the outlet 42 of the vessel 34 is alignedwith an aperture 44 in the base member 31. A metering plate 46 may beinterposed between the vessel 34 and the base member 31 and may define abore 48 (or void or aperture of any suitable cross-sectional geometry)having a volume corresponding to a spice serving size (e.g., 0.01 cubiccentimeter). As shown in FIG. 4, the metering plate 46 may be pivotable(e.g., via a hinge) between a first position in which the bore 48 is notexposed to the outlet 42 and the aperture 44 and a second position inwhich the bore 48 is exposed to the outlet 42 and the aperture 44. Thatis, in the first position, the metering plate 46 blocks communicationbetween the outlet 42 and the aperture 44 so that spices or otherseasoning in the vessel 34 are prevented from falling from the vessel 34into the holding chamber 24; and in the second position, the bore 48 inthe metering plate 46 is at least partially aligned with the outlet 42and the aperture 44 to allow spices or other seasoning in the vessel 34are allowed to fall from the vessel 34 into the holding chamber 24. Themetering plate 46 may be spring-loaded to bias the metering plate 46toward the first position. A lever 50 may extend from the metering plate46 and may engage the actuator system 32.

The actuator system 32 can be configured to selectively advance thelever 50 to rotate the metering plate 46 from the first position intothe second position to release a serving of spice from the vessel 34 tothe holding chamber 24. For example, as shown in FIG. 2, the actuatorsystem 32 can include a single-lobed cam 52 coupled to an output shaftof a servo motor 54, and the actuator system 32 can rotate the cam 52forward and backward to advance and return the metering plate 46 betweenthe first and second positions.

Alternatively, the actuator system 32 can include a cam with one or morelobes and can rotate the cam in a single forward direction to advanceand return the metering plate between the first and second positions. Inthis implementation, the actuator system 32 can actuate the lever 50through multiple cycles based on a quantity of ground spice specifiedfor dispensation onto the foodstuff 12. For example, during a spicecycle, the actuator system 32 can actuate the lever 50 once to dispensea low amount of spice into the holding chamber 24, twice to dispense amoderate amount of spice into the holding chamber 24, and three times todispense a large amount of spice into the holding chamber 24.Furthermore, the metering plate 46 can define multiple bores—definingidentical or different volumes—patterned about a common axis, and theactuator system 32 can advance the lever 50 to various arcuate stoppoints in order to selectively expose bores in the metering plate 46 tothe outlet 42 of the vessel 34 based on an amount of the ground spicedesignated for deposition onto the foodstuff 12 in the seasoningposition. In particular, each bore in the metering plate 46 can beexposed to the outlet 42 of the vessel 34—and thus release its contentsinto the holding chamber 24—at a different arcuate position of themetering plate 46, and the actuator system 32 can selectively advancethe lever 50 between these various arcuate positions in order todispense various quantities of ground spice from the spice unit persingle actuation of the actuator system 32.

In another implementation shown in FIG. 5, the vessel 34 may include agrinder 56 (e.g., a linear or rotary burr grinder) configured to receivewhole spices from the vessel 34 and to grind whole spices. An actuator58 may be configured to drive the grinder 56. In this implementation,the metering system 22 can actuate the actuator 58 for one or morepreset durations in order to grind and dispense corresponding quantitiesof spices into the holding chamber 24. Alternatively, the holdingchamber 24 can be supported by or can include a scale, and the meteringsystem 22 can sample an output of the scale while actuating the actuator58 in order to apportion a particular weight or mass of ground spicefrom the grinder 56 into the holding chamber 24.

In this implementation, the metering system can also include multiplespice units (i.e., multiple vessels 34 each mounted to the base member31), such as a set of spice units in which each spice unit in the set isfilled with a unique spice or unique spice blend. For example, themetering system 22 can include one actuator system and a motorizedcarousel (e.g., the base member 31 may be a motor-driven, rotatablecarousel) configured to support multiple spice units, as shown in FIG.2. In this example, as the conveyance system 14 advances the foodstuff12 into the seasoning position, the seasoning-dispensing system 16 canread a seasoning order assigned to the foodstuff 12, and the motorizedcarousel can selectively index a particular spice unit—specified in theseasoning order—into a dispense position adjacent the actuator system32. The actuator system 32 can then actuate the lever 50 on theparticular spice unit 30 a number of times and/or by a particulararcuate distance in order to dispense an amount of the ground spice inthe particular spice unit corresponding to an amount (e.g., a small,moderate, large amount or 0.01 g, 0.02 g, or 0.03 g) of the spicespecified in the seasoning order for the foodstuff 12. In this example,the dispense position can be arranged over the holding chamber 24 suchthat the spice unit 30 in the dispense position releases ground spicesinto the holding chamber 24 when actuated by the actuator system 32.

Furthermore, in this example, for a seasoning order that specifiesmultiple spices or multiple spice blends (of the same distributionpattern), the motorized carousel and the actuator system can cooperateto serially dispense ground spices from multiple spice units into theholding chamber 24 before triggering a gas supply to blast spices in theholding chamber 24 into the dispersion nozzle 26 and then onto thecorresponding foodstuff 12 below. In this example, each spice unit 30and/or each vessel 34 in the motorized carousel configured to receive aspice unit can be labeled with an identifier, such as a barcode, QRcode, RFID tag, or textual code, etc., and the metering system can readthese identifiers (e.g., with a barcode scanner, a RFID reader, acamera, etc.) throughout operation to identify contents of each spiceunit and the position of each spice unit in the motorized carousel.

Alternatively, in the foregoing implementations, each spice unit 30 canbe arranged statically within the metering system, and each spice unitcan include a discrete corresponding actuator 32 configured to releaseor grind spices from the spice unit. For example, the metering system 22can include a funnel that collects ground spices released from eachspice unit and deposits these ground spices into the holding chamber. Inthis example, the metering system 22 can actuate multiple actuatorssimultaneously in order to release and/or grind spices from multiplespice units into the holding chamber simultaneously, such as accordingto a seasoning order for a foodstuff that specifies multiple spicesand/or spice blends (applied according to the same distribution patternas described below).

In other embodiments, the metering system can include any otherstructure and can function in any other way to selectively dispensepre-ground spices and/or to selectively grind and dispense spices intothe holding chamber.

The holding chamber 24 of the seasoning-dispensing system 16 isconfigured to receive the quantity of a ground spice from the meteringsystem 22. As shown in FIGS. 2 and 3, a conduit 60 is fluidly coupled toan outlet 62 of the holding chamber 24 and to an inlet 64 of thedispersion nozzle 26. Generally, the holding chamber 24 functions tocollect ground spices from the metering system 22 and to hold thesespices until a target amount of spices has been released from one ormore spice units 30 specified in a seasoning order for a foodstuff. Oncethe target amount of spices has been released into the holding chamber24, a gas supply 66 can release a burst of gas (e.g., compressed carbondioxide, air or nitrogen) into the holding chamber 24, thereby blowingthe ground spices into the conduit 60, then into the dispersion nozzle26, and finally onto the foodstuff 12 below.

In one implementation (shown in FIG. 3), the holding chamber 24 defines:a cavity 68; a spice inlet 70 over the cavity 68; a gas inlet 72 on afirst side of the cavity 68; and the outlet 62 on a second side of thecavity 68 opposite the gas inlet 72, terminating above the base of thecavity 68, and connected to the conduit 60. In this implementation, thecavity 68 can collect spices gravity-fed from the metering system 22 andhold these spices below the outlet 62 (i.e., below the inlet of theconduit). The cavity 68 can also define a ramp 74 inclined up to theoutlet 62 and configured to guide spices into the conduit 60 when ablast of gas is released by the gas supply 66, as shown in FIG. 3. Theholding chamber 24 can also define the gas inlet 72 opposite the outlet62 such that gas flows with limited turbulence from the gas inlet,across the cavity, and into the outlet. Furthermore, the holding chamber24 can include a lid or check valve 76 configured to seal over the spiceinlet 70 when the gas supply 66 is triggered to release a burst of gasinto the holding chamber 24. Alternatively, a spice unit 30 in thedispense position over the holding chamber 24 can seal over the spiceinlet of the holding chamber. However, the holding chamber 24 can defineany other geometry.

The conduit 60 is interposed between the outlet 62 of the holdingchamber 24 and the inlet 64 of the dispersion nozzle 26. In someimplementations, the metering system 22 and holding chamber 24 arearranged within the system 10 substantially remotely from the dispersionnozzle and the seasoning position, and the conduit 60 snakes through thesystem 10 from the outlet 62 of the holding chamber 24 to the inlet 64of the dispersion nozzle 26 and communicates spices from the holdingchamber 24 to the dispersion nozzle 26 when the gas supply 66 releases aburst of gas into the holding chamber 24. For example, the conduit 60can define a stainless steel tube. The conduit 60 can also beelectrically grounded or electrically charged, etc. to reduce collectionof ground spices on its interior walls, such as due to static electricalcharge in the conduit 60. However, the conduit 60 can be of any otherform.

The gas supply 66 is fluidly coupled to the holding chamber 24 and isconfigured to release a burst of gas into the holding chamber 24 todispense the quantity of ground spice into the conduit 60, into thedispersion nozzle and onto a surface of the foodstuff 12. Generally, thegas supply 66 functions to release a burst of gas (e.g., compressedcarbon dioxide, air or nitrogen) into the holding chamber 24 to dislodgespices in the holding chamber 24 into the conduit 60 and on to thedispersion nozzle 26.

In one implementation, the gas supply 66 includes a gas reservoir ortank containing pressurized gas (e.g., compressed carbon dioxide, air ornitrogen) coupled to the holding chamber 24 by a gas conduit 78. Asolenoid valve 80 may be disposed along the gas conduit 78 and mayselectively allow and prevent flow of gas through the gas conduit 78. Inthis implementation, once the holding chamber 24 has been loaded withone or more ground spices or spice blends, a control module of thesystem 10 can trigger the solenoid valve 80 to open for a particularperiod of time (e.g., one second) to release pressurized gas into theholding chamber 24. In this implementation, the gas supply 66 can alsoinclude a regulator that regulates the flow and/or pressure of gasreleased into the holding chamber. For example, the regulator can limitthe flow rate of gas from the gas supply to 30 cfm or limit gas suppliedby the gas supply to a pressure of 5 psi. However, the gas supply 66 canbe of any other form and controllable in any other way to blow groundspices from the holding chamber 24 into the conduit 60.

In some configurations, after the gas supply 66 blasts the spices inholding chamber 24 through the conduit 60 and onto the foodstuff 12, thesolenoid valve 80 may release a subsequent burst of gas from the gassupply 66 to flush out and cleanse the holding chamber 24, conduit 60and dispersion nozzle 26. This subsequent burst of gas from the gassupply 66 may clear and residual spices remaining in the holding chamber24, the conduit 60 or the dispersion nozzle 26.

As shown in FIGS. 2 and 3, the dispersion nozzle 26 may be arranged overthe conveyance system 14 at the seasoning position. The dispersionnozzle 26 is fluidly coupled to the holding chamber 24 via the conduit60. The dispersion nozzle 26 may be a generally cylindrical memberdefining an interior cavity 82 opposite the conduit 60. The cavity 82may include a channel insert (i.e., a grid structure) 84 that defines aset of channels 86 interposed between the inlet 64 and an open outletend 88 of the dispersion nozzle 26. The deflector 28 may be arrangedwithin the dispersion nozzle 26 between the set of channels 86 and theinlet 64 and facing an outlet of the conduit. Generally, the dispersionnozzle 26 functions to receive ground spices from holding chamber 24—viathe conduit 60—and to disperse these spices across the breadth of afoodstuff 12 below.

In some implementations, the dispersion nozzle 26 includes a bodydefining a cylindrical interior volume of a diameter similar to thediameter (or other width dimension) of a foodstuff type (e.g., ahamburger bun) commonly passed into the seasoning position. The bodyincludes a closed top end (i.e., a closed axial end) 90 at a first endand is open at the outlet end 88 facing the seasoning position below.The top end 90 defines the inlet 64 connected to the outlet of theconduit 60. The dispersion nozzle 26 may also include the channel insert84 spanning the outlet end 88, wherein the channel insert 84 defines aset of channels 86 having axes parallel to a longitudinal axis of thebody, as shown in FIG. 3. For example the channel insert 84 can includea thin-walled stainless steel honeycomb insert defining a set ofpolygonal channels 86 of similar cross-sectional areas. The channelinsert 84 can function to collimate spices into a substantially uniformdispersion across the breadth and depth of the cavity 82. For example,the channel insert 84 can define a set of channels 86 extending from afirst position within the body at which spices—reflected by thedeflector 28—are substantially uniformly distributed across the breadthand depth of the cavity and to a second position below the firstposition in order to prevent these partitioned spices from re-coalescing(e.g., due to fluid currents within the dispersion nozzle) before beingdeposited onto the foodstuff 12 below. The dispersion nozzle 26 can alsoinclude multiple discrete channel inserts within the cavity 82, such astwo discrete channel inserts stacked and vertically offset within thecavity 82.

As shown in FIG. 3, the deflector 28 may define a surface 92 facing,substantially axially aligned with, and vertically offset from the inlet64. The surface 92 is configured to reflect ground spices passingthrough the inlet 64 back toward the top end 90 of the body of thedispersion nozzle 26, thereby dispersing ground spices across thecross-section of the cavity 82 to achieve substantially uniformdistribution of ground spices on the foodstuff 12 below. In someconfigurations, the surface 92 of the deflector 28 can be a flat (i.e.,planar, as shown in FIG. 3) plate, a conical body tapered toward theinlet, a convex (e.g., hemispherical or domed, as shown in FIG. 3)surface facing the inlet 64, or a surface of any other suitable geometrythat reflects incident ground spices discharged from the conduit 60 backtoward the top end 90 of the body. The surface 92 of the deflector 28can have width substantially less than a width of the interior volume ofthe body, such as less than 10% of the width of the interior volume ofthe body, for example. The deflector 28 can be vertically offset belowthe inlet 64 by a distance sufficient to enable ground spice to dispersesubstantially fully across the full cross section of the cavity 82. Thedispersion nozzle 26 can also include one or more (narrow) vanes or arms94 that extend from the interior wall (e.g., an inner diametricalsurface) of the body toward the axial center of the body to support thedeflector 28 within the cavity 82. Alternatively, the deflector 28 canbe mounted directly to and can be supported by the channel insert 84between the channel insert 84 and the inlet 64.

The top end 90 of the body of the dispersion nozzle 26 can be flat,vaulted, domed (e.g., hemispherical), rippled, or of any other profileor surface finish to guide ground spices—reflected off of the deflector28 and incident on the top end 90 of the body—across the fullcross-section of the body in order to achieve uniform distribution ofground spices across the channel insert 84 and thus onto the foodstuff12 below.

In another implementation, the dispersion nozzle 26 can define a conicalor frustoconical interior tapering toward the inlet 64 coupled to theconduit 60, and the dispersion nozzle 26 can include vanes or otherchannels extending proximal the inlet to an outlet over the seasoningposition below. However, the dispersion nozzle 26 can define any otherstructure of any other form suitable to disperse ground spices acrossthe seasoning position.

FIGS. 6 and 7 depict another deflector 96 that can be incorporated intothe dispersion nozzle 26 instead of or in addition to the deflector 28.The deflector 96 is movable among a plurality of positions, such asbetween a first position (FIG. 6) and a second position (FIG. 7) and canbe positioned at the first and second positions and at any positionbetween the first and second positions. When in the second position or aposition between the first and second positions, the deflector 96 isconfigured to deflect ground spices received from the conduit 60 towarda first side of the dispersion nozzle 26 to bias deposition of groundspices across a surface of the foodstuff 12. When the deflector 96 is inthe first position, the deflector 96 is configured to deflect groundspices received from the conduit 60 across the set of channels 86 todeposit ground spices substantially uniformly across a surface of thefoodstuff 12. Generally, in this implementation, the control module ofthe system 10 can move the deflector 96 between various positions topreferentially scatter incident spices discharged from the conduit 60toward various regions of the dispersion nozzle 26, thereby controllingdistribution of spices across the foodstuff 12 in the seasoningposition.

In some implementations, the dispersion nozzle 26 may include anelongated beam or axle 98 extending through the cavity 82 perpendicularto the longitudinal axis of the dispersion nozzle 26, and the deflector96 is mounted to the beam 98. In this implementation, the system 10 alsoincludes a deflector actuator 100 (controlled by the control module ofthe system 10) coupled to the beam 98 by a chain or belt 102 andconfigured to rotate the beam 98 and the deflector 96 about alongitudinal axis of the beam 98 relative to the inlet 64. For example,the deflector actuator 100 can pivot the beam to a 0° position (i.e.,the first position; shown in FIG. 6) to square the deflector 96 to theinlet 64 of the dispersion nozzle 26. When the gas supply 66 releases ablast of gas into the holding chamber 24 to drive a quantity of spicesthrough the conduit 60 and thus onto the deflector 96 in the 0°position, the deflector 96 can reflect these spices back toward the topend 90 of the dispersion nozzle 26 relatively uniformly across the widthof the dispersion nozzle 26 in order to achieve substantially uniformdistribution of the spices across the foodstuff 12 below, as describedabove. The deflector 96 can also pivot the beam to a 15° position toposition the deflector 96 at a forward angle relative to the inlet 64.When the gas supply 66 then releases a blast of gas into the holdingchamber 24 to drive a quantity of spices through the conduit 60 and thusonto the deflector 96 in the 15° position, the deflector 96 can reflectthese spices back toward the top end 90 of the dispersion nozzle 26 butpreferentially toward the front of the dispersion nozzle 26 such thatspices are preferentially deposited toward a corresponding side of thefoodstuff 12 below, such as with a highest density of the spice at the“front” of the foodstuff 12. Similarly, the deflector 96 can pivot thebeam to a 30° position (which, in some configurations, is the secondposition) to position the deflector 96 at a steeper forward anglerelative to the inlet 64. When the gas supply 66 then releases a blastof gas into the holding chamber 24 to drive a quantity of spices throughthe conduit 60 and thus onto the deflector 96 in the 30° position, thedeflector 96 can preferentially reflect these spices even more so towardthe front of the dispersion nozzle 26 such that spices are depositedeven more preferentially toward the corresponding side of the foodstuff12.

Furthermore, the deflector 96 can also pivot the beam to a −15° position(i.e., a third position) to position the deflector 96 at a forward anglerelative to the inlet 64. When the gas supply 66 then releases a blastof gas into the holding chamber 24 to drive a quantity of spices throughthe conduit 60 and thus onto the deflector 96 in the −15° position, thedeflector 96 can reflect these spices back toward the top end 90 of thedispersion nozzle 26 but preferentially toward the rear of thedispersion nozzle 26 such that spices are preferentially depositedtoward a corresponding side of the foodstuff 12 below, such as with ahighest density of the spice at the “rear” of the foodstuff 12.Similarly, the deflector 96 can pivot the beam to a −30° position (i.e.,a fourth position) to position the deflector 96 at a steeper rearwardangle relative to the inlet 64. When the gas supply 66 then releases ablast of gas into the holding chamber 24 to drive a quantity of spicesthrough the conduit 60 and thus onto the deflector 96 in the 30°position, the deflector 96 can preferentially reflect these spices evenmore so toward the rear of the dispersion nozzle 26 such that spices aredeposited even more preferentially toward the corresponding side of thefoodstuff 12. However, the deflector actuator 100 can position thedeflector 96 at any other angle relative to the inlet 64 in order toachieve any other degree of bias for distribution of spices across thefoodstuff 12 below.

In another implementation, the deflector 96 defines a surface facing theinlet at a (fixed or variable) angle and is pivotable about an axissubstantially parallel to the inlet 64 (i.e., parallel to or collinearwith the longitudinal axis of the body of the dispersion nozzle 26). Insome implementations, the deflector actuator 100 can be arranged outsideof the dispersion nozzle 26, can be coupled to the deflector via a belt102 (e.g., a timing belt), and can rotate the deflector 96 via the beltthrough various arcuate positions—parallel to the longitudinal axis ofthe dispersion nozzle 26—such that the deflector 96 preferentiallyscatters spices toward corresponding regions of the cavity 82. Forexample, the deflector actuator 100 can: pivot the deflector 96 to a 0°position to preferentially scatter spices toward the front of thefoodstuff 12; pivot the deflector 96 to a 45° position to preferentiallyscatter spices toward a front-right region of the foodstuff 12; pivotthe deflector 96 to a 90° position to preferentially scatter spicestoward the right side of the foodstuff 12; pivot the deflector 96 to a135° position to preferentially scatter spices toward a right-rearregion of the foodstuff 12; and pivot the deflector 96 to a 180°position to preferentially scatter spices toward the rear of thefoodstuff 12; etc. In some implementations, the dispersion nozzle 26 cansupport the deflector 96 on a multi-axis gimbal, and the deflectoractuator 100 can also pivot the deflector 96 about an axis perpendicularto the inlet 64, as described above, in order to adjust fore and aftbias of spice distribution as the deflector 96 is pivoted about an axisparallel to the axis of the inlet 64.

However, the deflector 96 can define any other form, and the system caninclude any other one or more actuators configured to manipulate thedeflector 96 in any other way or in any other axis or axes.

As described above, the metering system 22 can dispense multiple spicesinto the holding chamber 24 per spice application cycle (i.e., beforetriggering the gas supply 66 to blow contents of the holding chamber 24into the dispersion nozzle 26 and onto the foodstuff 12 below).

In the variation described above in which the deflector 96 ismanipulable between two or more positions, once the conveyance system 14positions the foodstuff 12 into the seasoning position, the system 10can group spices or spice blends for which similar or identicaldistribution patterns are specified in a food order corresponding to thefoodstuff; the metering system 22 can then dispense specified volumes ofthese spices or spice blends into the holding chamber 24, the deflectoractuator 100 can position the deflector 96 according to thecorresponding distribution pattern, and the gas supply 66 can release aburst of gas to blow these spices into the dispersion nozzle 26 and ontothe foodstuff to complete a spice application cycle. In this example, ifthe food order for the foodstuff 12 specifies application of anadditional spice or spice blend in a second, different distributionpattern, the system 10 can group spices or spice blends for the seconddistribution pattern specified in the food order, the metering system 22can dispense specified volumes of these spices or spice blends into theholding chamber 24, the deflector actuator 100 can reposition thedeflector 96 according to the second distribution pattern, and the gassupply 66 can release a second burst of gas to blow these spices intothe dispersion nozzle 26 and onto the foodstuff 12 to complete a secondspice application cycle for the foodstuff 12. The system 10 can repeatthis process for each unique distribution pattern specified in the foodorder in order to achieve varying densities of spices throughout thefoodstuff 12, thereby achieving a dynamic flavor profile throughout thefoodstuff 12 and a dynamic dining experience for a patron consuming thefoodstuff 12.

The system 10 can also dispense spices or spice blends across multiplelevels of a foodstuff, such as across both sides of a hamburger pattyduring assembly of a hamburger within the system 10. For example, theconveyance system 14 can advance an open sandwich box—containing a bunheel inside-face-up in the base of the open sandwich box and a bun crowninside-face-up in the top of the open sandwich box—through a series oftopping modules to collect servings of various toppings (e.g., tomato,onion, pickle, lettuce, etc.) on the bun heel and cheese on the buncrown as specified in the food order assigned to the contents of theopen sandwich box. The conveyance system 14 can then advance the opensandwich box into the seasoning position, and the metering system 22,dispersion nozzle 26, and the gas supply 66 can cooperate to dispenseone or more spices and/or spice blends over a last topping servingdispensed onto the inside of the bun heel in one or more spice cyclesaccording to the food order. A patty grilling subsystem within thesystem 10 can then dispense a grilled hamburger patty onto the bunheel—over the spices just dispensed—and the metering system 22,dispersion nozzle 26, and the gas supply 66 can again cooperate todispense the same or other combination of spices and/or spice blendsonto the patty in one or more spice cycles according to the food order.However, the system 10 can dispense spices or spice blends onto afoodstuff in any other number of spice cycles and/or in any other numberof layers within a foodstuff.

Referring now to FIG. 8, the sauce dispenser 18 may include: one or moresauce reservoirs 106 configured to contain a volume of sauce; one ormore extruders (openings or nozzles) 108 fluidly coupled to the one ormore sauce reservoirs 106; one or more pumps 110 configured to pumpsauce from the one or more sauce reservoirs 106 to the one or moreextruders 108; and a scanning head 112 (e.g., an X-Y gantry-typescanning head, a wiper on a linear slide, etc.) configured to scan theone or more extruders 108 over the foodstuff 12 in one or moredimensions.

Each of the reservoirs 106 may be fluidly coupled with a correspondingone of the pumps 110. That is, each reservoir 106 may have its own pump110, which may be mounted to an end of the reservoir 106. Each reservoir106 may be fluidly coupled to a respective one of the extruders 108 by aconduit 114. The extruders 108 are mounted to and may extend through thescanning head 112. A motor and a drive mechanism (e.g., a gantry, alinear slide mechanism, an arcuate slide mechanism, or any other type oflinkage or mechanism) may be coupled to the scanning head 112 to movethe scanning head 112 relative to the foodstuff 12 in the sauce positionto apply one or more sauces via one or more extruders 108 to a selectedone or more regions of the foodstuff 12.

The sauce-dispensing system 18 can implement methods and techniquesdescribed herein to selectively dispense a volume of sauce onto one ormore regions of the foodstuff 12 (e.g., over melted cheese on a buncrown). For example, one of the sauce reservoirs 106 can contain avolume of a first sauce such as ketchup, and the pump 110 correspondingto that sauce reservoir 106 can intermittently pump ketchup from theketchup reservoir 106 through the corresponding extruder 108 as thescanning head 112 scans the extruder 108 over one semicircular area of abun crown such that only one half of the hamburger has ketchup. In thisexample, a patron can specify ketchup on a first side of the hamburgerto complement a black peppercorn spice blend designated for this firstside of the hamburger, and the patron can specify no ketchup on a secondside of the hamburger, which may otherwise conflict (according to somepatrons' tastes) with a ginger teriyaki spice blend designated for thesecond half of the hamburger.

In configurations having multiple sauce reservoirs 106, each reservoir106 may contain a different one of a plurality of sauces (e.g., chipotlemayo, Dijon mustard, ketchup, mayonnaise, hot sauce, BBQ sauce, garlicspread, pesto, ranch, yellow mustard, or salsa verde). The controlmodule of the system 10 can selectively and intermittently actuate oneor more of the pumps 110 as the scanning head 112 moves the extruders108 over a surface of the foodstuff 12 to dispense select sauces ontoselect regions of the foodstuff 12 according to a (custom) sauce orderassociated with the foodstuff 12. In one example, a patron can specify afirst one or more sauces (e.g., chipotle mayo) on a first portion P1(e.g., a first quadrant) of the custom hamburger, a second one or moresauces (e.g., ketchup and mayonnaise) on a second portion P2 (e.g., asecond quadrant) of the custom hamburger, a third one or more sauces(e.g., garlic spread) on a third portion P3 (e.g., a third quadrant) ofthe custom hamburger, and a fourth one or more sauces (e.g., garlicspread and pesto) on a fourth portion P4 (e.g., a fourth quadrant) ofthe custom hamburger in a custom hamburger order, as shown in FIG. 8. Inthis example, when a bun crown assigned to the patron's custom hamburgerorder enters a sauce position under the scanning head 112, the controlmodule of the system 10 can selectively actuate pumps 110 coupled to thechipotle mayo, ketchup, mayonnaise, garlic spread, and pesto reservoirs106 as the scanning head 12 moves the extruders 108 laterally andlongitudinally over the bun crown in order to deposit volumes of thesesauces according to the sauce pattern specified in the patron's customhamburger order. Therefore, in this variation, the system 10 can receivea custom hamburger order that specifies one or more sauces applied overall or select regions of a corresponding hamburger, and thesauce-dispensing system 18 can execute this sauce pattern to generate acustom hamburger with custom amounts of one or more sauces in customlocations on this hamburger.

In some configurations, the control module of the system 10 can includeor be in communication (wired or wireless communication) with a menuinterface that presents multiple hamburger menu items supported by thesystem 10. In this example, if a patron is not able to decide betweentwo (or more) hamburger menu items, the patron can select both hamburgermenu items, and the menu interface can automatically generate a customsauce specification that specifies deposition of a first sauce for thefirst hamburger menu item on a first half of a custom hamburger and thatspecifies deposition of a second sauce for the second hamburger menuitem on a second half of the custom hamburger based on the patron'sselection of two hamburger menu items. In this example, the menuinterface can also automatically generate a custom seasoningspecification that specifies deposition of a first spice for the firsthamburger menu item biased heavily toward the first half of the customhamburger and that specifies deposition of a second spice for the secondhamburger menu item biased heavily toward the second half of the customhamburger based on the patron's selection. The system can then executethis custom sauce specification and this custom seasoning specificationto produce a custom hamburger representative on its first half of thefirst hamburger menu item selected by the patron and representative onits second half of the second hamburger menu item selected by thepatron.

However, the system and the sauce-dispensing system 18 can include anyother structure and can function in any other way to selectivelydispense one or more sauces across all or a portion of the foodstuff 12according to a custom food order, and the system 10 can function in anyother way to assemble the foodstuff 12 with one or more uniformlydistributed and/or biased spices, spice blends, and/or sauces.

Referring now to FIGS. 9-12, another sauce-dispensing system 118 isprovided that may be incorporated into the system 10 instead of or inaddition to the sauce-dispensing system 18. As described above withrespect to the sauce-dispensing system 18, the control module of thesystem 10 can operate the sauce-dispensing system 118 to dispense one ormore sauces onto one or more selected regions of the foodstuff 12. Thesauce-dispensing system 118 may include a mounting structure 120, aninner structure 122 (FIGS. 11 and 12), a scanning head 124, a scanninghead motor assembly 126, a tubing-slack-management assembly 128, and aplurality of first conduits or tubes 130 a, and a plurality of secondconduits or tubes 130 b.

The mounting structure 120 may be plate mounted to a motor-driven linearguide assembly or linkage configured to move the sauce-dispensing system118 relative to the conveyance assembly 14. The mounting structure 120may include a first aperture 132 and a second aperture 134. The tubes130 a, 130 b may be routed through the first and second apertures 132,134, as shown in FIG. 10.

As shown in FIGS. 11 and 12, the inner structure 122 may include adisc-shaped plate 136 and a plurality of support columns 138. Thesupport columns 138 are fixed to the plate 136 and to the mountingstructure 120 by a plurality of fasteners 140. A pair of tubing brackets142 (FIG. 12) may be fixedly mounted to the plate 136 and/or themounting structure 120. One of the tubing brackets 142 may fixedlyengage the first tubes 130 a, and the other tubing bracket 142 mayfixedly engage the second tubes 130 b.

As shown in FIGS. 9-11, the scanning head 124 may include a disc-shapedplate 144 and a cylindrical shroud 146 that surrounds the plate 144 andis fixed thereto. The plate 144 and shroud 146 define a cavity 148 inwhich the inner structure 122, the tubing-slack-management assembly 128,and at least portions of the tubes 130 a, 130 b are disposed. A pair oftubing brackets 150 may be fixedly attached to an inner diametricalsurface 151 of the shroud 146. One of the tubing brackets 150 mayfixedly engage the first tubes 130 a, and the other tubing bracket 150may fixedly engage the second tubes 130 b.

As shown in FIG. 10, the plate 144 may include a plurality of extruders(openings or nozzles) 152 extending therethrough. A first end of each ofthe tubes 130 a, 130 b may be coupled to a respective one of theextruders 152. A second end of each of the tubes 130 a, 130 b may becoupled to a respective one of a plurality of sauce reservoirs (e.g.,like the sauce reservoirs 106 described above). Each sauce reservoir mayinclude a pump that can pump sauce from the reservoir through therespective tube 130 a, 130 b and through the respective extruder 152 andonto the foodstuff 12 in the sauce position.

As shown in FIG. 11, the scanning head motor assembly 126 may include amotor 154 and an output shaft 156. The motor 154 is mounted to themounting structure 120. The output shaft 156 is coupled to and driven bythe motor 154 and extends through the first aperture 132 in the mountingstructure 120 and through an aperture in the plate 136 of the innerstructure 122 and engages the plate 144 of the scanning head 124 suchthat the plate 144 is rotationally fixed to the output shaft 156.Therefore, operation of the motor 154 causes rotation of the outputshaft 156 and the scanning head 124 relative to the mounting structure120 and the inner structure 122. As shown in FIG. 11, a bearing 158attached to the plate 136 of the inner structure 122 may rotatablysupport the output shaft 156. The control module of the system 10 maycontrol operation of the motor 154 to cause movement of the scanninghead 124 to position the scanning head as needed to dispense sauce fromthe extruders 152 onto selected portions of the foodstuff 12.

As shown in FIGS. 9, 10, and 12, the tubing-slack-management assembly128 may include an upper plate 160, a lower plate 162 (FIG. 12), a firstcylinder 164 a, and a second cylinder 164 b. The upper plate 160 mayinclude an aperture 166 through which the support columns 138 extend.The lower plate 162 may include an aperture through which the outputshaft 156 extends. The lower plate 162 may be vertically supported bythe plate 144 of the scanning head 124 (as shown in FIG. 11) and may bedisposed between the plate 144 and the plate 136 of the inner structure122.

The cylinders 164 a, 164 b may be attached at one axial end to the upperplate 160 and attached at the other axial end to the lower plate 162. Inthis manner, the upper and lower plates 160, 162 may be fixed relativeto each other by the cylinders 164 a, 164 b. In some configurations, thecylinders 164 a, 164 b may be rotatable relative to the upper and lowerplates 160, 162 about longitudinal axes of the cylinders 164 a, 164 b.While the output shaft 156 extends through the lower plate 162, thelower plate 162 is not rotationally fixed to the output shaft 156. Thatis, the lower plate 162 is free to rotate relative to the output shaft156 such that the upper and lower plates 160, 162 and the cylinders 164a, 164 b are rotatable together relative to the mounting structure 120,the inner structure 122, the scanning head 124, and the motor assembly126.

The first tubes 130 a may be bound to each other by a first plurality ofstraps 168 disposed at various locations along the lengths of the firsttubes 130 a between the tubing brackets 142, 150. Similarly, the secondtubes 130 b may be bound to each other by a second plurality of straps170 disposed at various locations along the lengths of the second tubes130 b between the tubing brackets 142, 150. The straps 168, 170 are notfixed relative the scanning head 124, the inner structure 122, or themounting structure 120.

As described above, a first end of each of the tubes 130 a, 130 b may becoupled to a respective one of the extruders 152. A second end of eachof the tubes 130 a, 130 b may be coupled to a respective one of aplurality of sauce reservoirs (e.g., like the sauce reservoirs 106described above). As shown in FIG. 10, the first tubes 130 a extend fromtheir respective extruders 152, through their respective tubing bracket150, along a portion of the inner diametrical surface 151 of the shroud146, partially around the first cylinder 164 a, through their respectivetubing bracket 142, up through the first aperture 132 in the mountingstructure 120, and through the second aperture 134 in the mountingstructure 120 to the their respective sauce reservoirs. Similarly, thesecond tubes 130 b extend from their respective extruders 152, throughtheir respective tubing bracket 150, along a portion of the innerdiametrical surface 151 of the shroud 146, partially around the secondcylinder 164 b, through their respective tubing bracket 142, up throughthe first aperture 132 in the mounting structure 120, and through thesecond aperture 134 in the mounting structure 120 to the theirrespective sauce reservoirs.

As the scanning head 124 rotates relative to the mounting structure 120and the inner structure 122, the tubing-slack-management assembly 128 isallowed to freely rotate relative to the inner structure 122 to removeslack from the tubes 130 a, 130 b to prevent the tubes 130 a, 130 b fromtangling or binding. For example, when the scanning head 124 rotates ina clockwise direction (when viewed from the frame of reference of FIG.10) relative to the mounting structure 120 and the inner structure 122,the second tubes 130 b will tend to pull the second cylinder 164 b inthe clockwise direction, thereby rotating the entiretubing-slack-management assembly 128 in the clockwise direction. Suchrotation of the tubing-slack-management assembly 128 in the clockwisedirection will remove any slack in the first tubes 130 a caused byrotation of the scanning head 124 in the clockwise direction. Similarly,when the scanning head 124 rotates in a counterclockwise direction (whenviewed from the frame of reference of FIG. 10) relative to the mountingstructure 120 and the inner structure 122, the first tubes 130 a willtend to pull the first cylinder 164 a in the counterclockwise direction,thereby rotating the entire tubing-slack-management assembly 128 in thecounterclockwise direction. Such rotation of the tubing-slack-managementassembly 128 in the counterclockwise direction will remove any slack inthe second tubes 130 b caused by rotation of the scanning head 124 inthe counterclockwise direction.

The terminology used herein is for the purpose of describing particularexample embodiments only and is not intended to be limiting. As usedherein, the singular forms “a,” “an,” and “the” may be intended toinclude the plural forms as well, unless the context clearly indicatesotherwise. The terms “comprises,” “comprising,” “including,” and“having,” are inclusive and therefore specify the presence of statedfeatures, integers, steps, operations, elements, and/or components, butdo not preclude the presence or addition of one or more other features,integers, steps, operations, elements, components, and/or groupsthereof. The method steps, processes, and operations described hereinare not to be construed as necessarily requiring their performance inthe particular order discussed or illustrated, unless specificallyidentified as an order of performance. It is also to be understood thatadditional or alternative steps may be employed.

When an element or layer is referred to as being “on,” “engaged to,”“connected to,” or “coupled to” another element or layer, it may bedirectly on, engaged, connected or coupled to the other element orlayer, or intervening elements or layers may be present. In contrast,when an element is referred to as being “directly on,” “directly engagedto,” “directly connected to,” or “directly coupled to” another elementor layer, there may be no intervening elements or layers present. Otherwords used to describe the relationship between elements should beinterpreted in a like fashion (e.g., “between” versus “directlybetween,” “adjacent” versus “directly adjacent,” etc.). As used herein,the term “and/or” includes any and all combinations of one or more ofthe associated listed items.

Although the terms first, second, third, etc. may be used herein todescribe various elements, components, regions, layers and/or sections,these elements, components, regions, layers and/or sections should notbe limited by these terms. These terms may be only used to distinguishone element, component, region, layer or section from another region,layer or section. Terms such as “first,” “second,” and other numericalterms when used herein do not imply a sequence or order unless clearlyindicated by the context. Thus, a first element, component, region,layer or section discussed below could be termed a second element,component, region, layer or section without departing from the teachingsof the example embodiments.

Spatially relative terms, such as “inner,” “outer,” “beneath,” “below,”“lower,” “above,” “upper,” and the like, may be used herein for ease ofdescription to describe one element or feature's relationship to anotherelement(s) or feature(s) as illustrated in the figures. Spatiallyrelative terms may be intended to encompass different orientations ofthe device in use or operation in addition to the orientation depictedin the figures. For example, if the device in the figures is turnedover, elements described as “below” or “beneath” other elements orfeatures would then be oriented “above” the other elements or features.Thus, the example term “below” can encompass both an orientation ofabove and below. The device may be otherwise oriented (rotated 90degrees or at other orientations) and the spatially relative descriptorsused herein interpreted accordingly.

As used herein, the phrase at least one of A, B, and C should beconstrued to mean a logical (A OR B OR C), using a non-exclusive logicalOR, and should not be construed to mean “at least one of A, at least oneof B, and at least one of C.”

In this application, including the definitions below, the term “module”or the term “controller” may be replaced with the term “circuit.” Theterm “module” may refer to, be part of, or include: an ApplicationSpecific Integrated Circuit (ASIC); a digital, analog, or mixedanalog/digital discrete circuit; a digital, analog, or mixedanalog/digital integrated circuit; a combinational logic circuit; afield programmable gate array (FPGA); a processor circuit (shared,dedicated, or group) that executes code; a memory circuit (shared,dedicated, or group) that stores code executed by the processor circuit;other suitable hardware components that provide the describedfunctionality; or a combination of some or all of the above, such as ina system-on-chip.

The module may include one or more interface circuits. In some examples,the interface circuits may include wired or wireless interfaces that areconnected to a local area network (LAN), the Internet, a wide areanetwork (WAN), or combinations thereof. The functionality of any givenmodule of the present disclosure may be distributed among multiplemodules that are connected via interface circuits. For example, multiplemodules may allow load balancing. In a further example, a server (alsoknown as remote, or cloud) module may accomplish some functionality onbehalf of a client module.

Some or all hardware features of a module may be defined using alanguage for hardware description, such as IEEE Standard 1364-2005(commonly called “Verilog”) and IEEE Standard 1076-2008 (commonly called“VHDL”). The hardware description language may be used to manufactureand/or program a hardware circuit. In some implementations, some or allfeatures of a module may be defined by a language, such as IEEE1666-2005 (commonly called “SystemC”), that encompasses both code, asdescribed below, and hardware description.

The term code, as used above, may include software, firmware, and/ormicrocode, and may refer to programs, routines, functions, classes, datastructures, and/or objects. The term shared processor circuitencompasses a single processor circuit that executes some or all codefrom multiple modules. The term group processor circuit encompasses aprocessor circuit that, in combination with additional processorcircuits, executes some or all code from one or more modules. Referencesto multiple processor circuits encompass multiple processor circuits ondiscrete dies, multiple processor circuits on a single die, multiplecores of a single processor circuit, multiple threads of a singleprocessor circuit, or a combination of the above. The term shared memorycircuit encompasses a single memory circuit that stores some or all codefrom multiple modules. The term group memory circuit encompasses amemory circuit that, in combination with additional memories, storessome or all code from one or more modules.

The term memory circuit is a subset of the term computer-readablemedium. The term computer-readable medium, as used herein, does notencompass transitory electrical or electromagnetic signals propagatingthrough a medium (such as on a carrier wave); the term computer-readablemedium may therefore be considered tangible and non-transitory.Non-limiting examples of a non-transitory computer-readable medium arenonvolatile memory circuits (such as a flash memory circuit, an erasableprogrammable read-only memory circuit, or a mask read-only memorycircuit), volatile memory circuits (such as a static random accessmemory circuit or a dynamic random access memory circuit), magneticstorage media (such as an analog or digital magnetic tape or a hard diskdrive), and optical storage media (such as a CD, a DVD, or a Blu-rayDisc).

The apparatuses and methods described in this application may bepartially or fully implemented by a special purpose computer created byconfiguring a general purpose computer to execute one or more particularfunctions embodied in computer programs. The functional blocks andflowchart elements described above serve as software specifications,which can be translated into the computer programs by the routine workof a skilled technician or programmer.

The computer programs include processor-executable instructions that arestored on at least one non-transitory computer-readable medium. Thecomputer programs may also include or rely on stored data. The computerprograms may encompass a basic input/output system (BIOS) that interactswith hardware of the special purpose computer, device drivers thatinteract with particular devices of the special purpose computer, one ormore operating systems, user applications, background services,background applications, etc.

The computer programs may include: (i) descriptive text to be parsed,such as HTML (hypertext markup language), XML (extensible markuplanguage), or JSON (JavaScript Object Notation) (ii) assembly code,(iii) object code generated from source code by a compiler, (iv) sourcecode for execution by an interpreter, (v) source code for compilationand execution by a just-in-time compiler, etc.

The foregoing description of the embodiments has been provided forpurposes of illustration and description. It is not intended to beexhaustive or to limit the disclosure. Individual elements or featuresof a particular embodiment are generally not limited to that particularembodiment, but, where applicable, are interchangeable and can be usedin a selected embodiment, even if not specifically shown or described.The same may also be varied in many ways. Such variations are not to beregarded as a departure from the disclosure, and all such modificationsare intended to be included within the scope of the disclosure.

1. (canceled)
 2. A seasoning-dispensing system for a food preparationsystem, the seasoning-dispensing system comprising: a plurality ofvessels, each of which is configured to contain a respective one of aplurality of seasonings; a holding chamber including a cavity having aseasoning inlet and an outlet; a dispersion nozzle; and a conduitextending between the holding chamber and the dispersion nozzle andproviding communication between the dispersion nozzle and the outlet ofthe holding chamber, wherein: the vessels are movable relative to theconduit, and the vessels are in selective communication with theseasoning inlet such that the seasoning inlet receives seasoningdispensed from a selected one of the vessels.
 3. Theseasoning-dispensing system of claim 2, further comprising a conveyancesystem configured to move a foodstuff relative to the dispersion nozzleand position the foodstuff below the dispersion nozzle to receive atleast one of the plurality of seasonings.
 4. The seasoning-dispensingsystem of claim 2, further comprising a grinder disposed verticallybetween the vessels and the holding chamber, wherein the grinder isconfigured to grind contents of at least one of the vessels prior toentering the holding chamber.
 5. The seasoning-dispensing system ofclaim 2, further comprising a gas supply in selective communication witha gas inlet of the cavity of the holding chamber.
 6. Theseasoning-dispensing system of claim 5, further comprising: a valvedisposed between the gas supply and the gas inlet, wherein the valve ismovable between a closed position preventing fluid communication betweenthe gas supply and the cavity and an open position whereby pressurizedgas from the gas supply is allowed to flow through the cavity from thegas inlet to the outlet to flush seasoning in the cavity through theoutlet.
 7. The seasoning-dispensing system of claim 2, wherein, for eachvessel of the vessels: the vessel includes an outlet and a meteringplate disposed between the outlet and the holding chamber, the meteringplate includes an aperture, and the metering plate is movable relativeto the vessel between a first position in which the metering plateblocks the outlet of the vessel to prevent seasoning from exiting thevessel and a second position in which the aperture is at least partiallyaligned with the outlet of the vessel to allow seasoning to fall throughthe outlet of the vessel, through the aperture, and into the cavity ofthe holding chamber.
 8. The seasoning-dispensing system of claim 7,further comprising: an actuator including a cam engaging a leverextending outward from the metering plate, wherein the actuator isconfigured to move the metering plate between the first and secondpositions.
 9. The seasoning-dispensing system of claim 2, wherein: thedispersion nozzle defines a cavity having an inlet fluidly coupled withthe conduit and an outlet disposed, the dispersion nozzle includes adeflector disposed within the cavity between the inlet and the outlet,and the deflector includes a surface aligned with the inlet andconfigured to deflect seasoning received into the cavity from the inlet.10. The seasoning-dispensing system of claim 9, wherein the deflectorincludes a plurality of arms that extend radially outward therefrom andfixedly engage an inner diametrical surface of the dispersion nozzle tosupport the deflector within the cavity of the dispersion nozzle. 11.The seasoning-dispensing system of claim 9, wherein: the dispersionnozzle includes a grid structure disposed between the deflector and theoutlet of the dispersion nozzle, and the grid structure defines aplurality of channels that receive seasoning deflected off of thedeflector and extend vertically toward the outlet.
 12. Theseasoning-dispensing system of claim 9, wherein the deflector is movablerelative to the inlet.
 13. The seasoning-dispensing system of claim 9,wherein the deflector is movable relative to the inlet between a firstposition whereby the surface of the deflector is positioned to deflectseasoning in a uniform pattern across the cavity and a second positionwhereby the surface of the deflector is positioned to deflect a majorityof the seasoning toward a selected region of the cavity.
 14. Aseasoning-dispensing system comprising: a plurality of vessels, each ofwhich is configured to contain a respective one of a plurality ofseasonings; a dispersion nozzle defining a cavity having an inlet and anoutlet; and a conduit coupled to the inlet of the dispersion nozzle,wherein: the vessels are movable relative to the conduit and inselective communication with the conduit, the dispersion nozzle includesa deflector disposed within the cavity between the inlet and the outlet,the deflector includes a surface aligned with the inlet and configuredto deflect seasoning received into the cavity from the inlet, and thedeflector is movable relative to the inlet between a first positionwhereby the surface of the deflector is positioned to deflect seasoningin a uniform pattern across the cavity and a second position whereby thesurface of the deflector is positioned to deflect a majority of theseasoning toward a selected region of the cavity.
 15. Theseasoning-dispensing system of claim 14, further comprising a conveyancesystem configured to move a foodstuff relative to the dispersion nozzleand position the foodstuff below the dispersion nozzle to receive atleast one of the plurality of seasonings.
 16. The seasoning-dispensingsystem of claim 14, further comprising a motor drivingly coupled to thedeflector and configured to move the deflector between the first andsecond positions.
 17. The seasoning-dispensing system of claim 14,further comprising a grinder disposed vertically between the vessels andthe conduit, wherein the grinder is configured to grind contents of atleast one of the vessels prior to entering the conduit.
 18. Theseasoning-dispensing system of claim 14, further comprising: a holdingchamber including a cavity having a seasoning inlet and an outlet,wherein the conduit extends between the holding chamber and thedispersion nozzle and provides communication between the dispersionnozzle and the outlet of the holding chamber.
 19. Theseasoning-dispensing system of claim 18, further comprising a gas supplyin selective communication with a gas inlet of the cavity of the holdingchamber.
 20. The seasoning-dispensing system of claim 19, furthercomprising: a valve disposed between the gas supply and the gas inlet,wherein the valve is movable between a closed position preventing fluidcommunication between the gas supply and the cavity and an open positionwhereby pressurized gas from the gas supply is allowed to flow throughthe cavity from the gas inlet to the outlet to flush seasoning in thecavity through the outlet.
 21. The seasoning-dispensing system of claim18, wherein, for each vessel of the vessels: the vessel includes anoutlet and a metering plate disposed between the outlet and the holdingchamber, the metering plate includes an aperture, and the metering plateis movable relative to the vessel between a first position in which themetering plate blocks the outlet of the vessel to prevent seasoning fromexiting the vessel and a second position in which the aperture is atleast partially aligned with the outlet of the vessel to allow seasoningto fall through the outlet of the vessel, through the aperture, and intothe cavity of the holding chamber.
 22. The seasoning-dispensing systemof claim 21, further comprising: an actuator including a cam engaging alever extending outward from the metering plate, wherein the actuator isconfigured to move the metering plate between the first and secondpositions.